Spicy thukkadas

• http://www.subbuskitchen.com/2009/09/thukkada-spicy-thukkada.html#.UwP8RH-9KSP

 

Red Bean Kozhakattai

Ingredients

For the outer covering:

Raw rice(sticky variety preferable) - 1 cup 

Water as required

Salt - 1/2 tsp

Stuffing :

Red beans                            - 1 cup (soaked overnight or for 6-8 hours)

grated coconut(fresh or dry) - 1 tbsp

mustard seeds                      - 1 tsp

red chillies                            - 2 

oil of choice                         - 2 tsps 

turmeric powder                  - 1/2 tsp

asoefatida                            - a small pinch

salt as per taste

Black sesame seeds             - 1 tsp

Directions:

Soak rice for 2 -4 hours and grind it into a fine batter after draining the excess water.  Heat a pan and pour the batter in it. Keep stirring to avoid lumps until the batter thickens to dough consistency. Take off heat and keep it closed.

Drain the soaked water from the beans. Pressure cook the soaked beans with water. Be careful not to overcook the beans.Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter add two red chillies and saute for a minute. Drain the excess water from the cooked beans. Add the beans to the pan and saute with salt, turmeric and asoefatida for a couple of minutes. Switch off the stove and add the grated coconut.

Divide the dough into equal size balls of desired size. Apply some oil on your hand and knead the balls in your hand when the dough is cold enough to handle. Flatten the ball and place a spoonful of the cooked beans in the center of the ball. Close the ball all around the beans stuffing completely.Repeat the same with the other balls.

Steam the balls in a steamer for 10-15 minutes or until done. Decorate the top with black sesame seeds.

It can be served fresh with chutney of choice or freeze them for later.